Spaghetti Squash Boats With Pepper Jelly Mustard Dressing

Roast the squash before filling it, and warm the beans and spinach separately. This keeps the strands distinct instead of burying them beneath a wet filling. A modest pepper jelly mustard dressing brings sweet-tangy contrast to the savory beans and feta.

Jump to ingredients and method

Prep: 15 minutes. Cook: about 50 minutes. Yield: 2 main servings or 4 side servings. Times vary with equipment and ingredient size.

Use Grandma Jones’ Traditional Pepper Jelly for the Mild version below. Check the current jar label for ingredients and storage directions.

Ingredients

• 1 medium spaghetti squash, about 2 1/2 pounds
• 1 tablespoon olive oil, divided
• 1/2 teaspoon fine salt, divided, or less to taste
• 1/4 teaspoon black pepper
• 1 15-ounce can fully cooked white beans, drained and rinsed
• 3 ounces baby spinach
• 1 small garlic clove, minced
• 2 tablespoons water, divided
• 2 tablespoons Traditional Pepper Jelly
• 2 teaspoons Dijon mustard
• 2 teaspoons lemon juice
• 1/4 cup crumbled feta

Method

1. Heat the oven to 400°F. Place the squash on a stable board. Carefully halve it lengthwise and scoop out the seeds. If the squash is too hard to cut safely, choose a pre-cut squash half rather than forcing the knife.
2. Rub the cut surfaces with 2 teaspoons oil and half the salt. Place cut-side down on a rimmed baking sheet. Roast about 35–50 minutes until a fork pulls the flesh into strands and the thickest flesh is tender.
3. Near the end of roasting, heat the remaining teaspoon oil in a skillet over medium heat. Stir in garlic for 30 seconds. Add drained beans and 1 tablespoon water; stir until hot throughout, about 3–4 minutes. Add spinach and stir just until wilted. Season with remaining salt and pepper.
4. Stir jelly, Dijon, lemon juice and the remaining tablespoon water together in a clean bowl. Warm gently if the jelly is too firm to mix.
5. Turn squash cut-side up, let steam escape briefly, then loosen the strands with a fork while leaving the shells intact. Divide the warm bean mixture between the halves. Spoon over the dressing a little at a time, scatter feta and serve.

Keep the filling from becoming watery

Drain the beans well and let washed spinach shed excess water. Roast the squash until tender before filling; additional sauce will not soften an undercooked center. If liquid collects in the squash, spoon it off before adding the beans. Do not expect wheat-pasta texture: spaghetti squash remains a tender vegetable.

Serving and substitutions

Serve one half as a main portion or divide each half for four sides. The feta contributes salt; taste before adding more. For a dairy-free version, omit feta and check every other ingredient instead of assuming the whole dish is certified vegan. For a separate bean-filled main with a different texture, try stuffed sweet potatoes.

Storage and reheating

Refrigerate promptly in shallow containers within two hours, or one hour above 90°F. Keep at 40°F or below; use within three to four days, or sooner if an ingredient has a shorter remaining storage window. Reheat leftovers to 165°F. Jelly does not make the prepared dish shelf-stable. See federal leftover-handling guidance.

This editorial recipe has not been kitchen-tested. Use the texture and temperature checks rather than timing alone. Check all packaged ingredients for your guests’ dietary needs.

Compare the eight flavors in Find Your Flavor, or browse Grandma Jones’ Pepper Jelly. Check current product labels for ingredients and storage directions.